How many employees do you need in the eight-box kitchen of the farmhouse?

Normal staffing: 2 managers -3 foremen-12 waiters -3 cashiers -4 greeters -6 food delivery workers -4-5 dishwashers -2 cleaners (toilets)-1 electrician (electrical fault maintenance, etc. ).

Chef-Chef-Catering Service-Holland-Pastry-Workers-Security.

If the business is uncertain at the beginning and the venue is not very large, you can also:

Manager (in charge of his own work) -2 foremen (in the morning and evening shifts) -8 waiters-cashiers (2 can also be in charge of their own work) -3 greeters -4 food delivery staff (or directly put the waiters in charge of the work)-dishwashers (2)-cleaners (2)-security guards (2)

As for the chef, because the existing chef system is that as long as a chef is found, other chefs will be responsible for finding someone. If there are special circumstances, you can ask the chef first and then ask their configuration requirements to recruit people.